Low Carb Lemon Blueberry Muffins (Air Fryer)
Low carb muffins bursting with lemon and blueberries topped with a golden-brown streusel made in the air fryer.
Servings: 6 Muffins
Calories: 112kcal
Cost: $5
Ingredients
Muffins
- 1 cup almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup sweetener
- 1 large egg
- 2 tablespoon butter melted and cooled
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ cup blueberries
Streusel Topping
- 1 tablespoon almond flour
- 2 tablespoon sweetener
- 1 tablespoon butter
Instructions
Muffins
- Preheat air fryer to 300°F
- In a small bowl combine the almond flour, baking powder and salt. Set aside.
- In a large bowl whisk together the erythritol, cooled melted butter and the egg.
- Add remaining ingredients except the blueberries. Mix together with a rubber spatula until well combined.
- Gently fold in the blueberries until evenly distributed throughout the mixture.
- Scoop out about 1.5 tablespoon of the muffin batter into the individual silicone muffin liners.
- Place the muffins in the air fryer basket and cook for 10 minutes at 300°F. You may need to do this in batches.
Streusel Topping
- In a small bowl mix together the ingredients until crumbled.
- Top the cooked muffins with the streusel and then air fry for another 2-4 minutes at 300°F.
- Allow muffins to cool in the air fryer basket before removing or they may fall apart. (See the video below for more detailed instructions if needed)
Video
Notes
Tips:
These muffins are super moist and may easily fall apart. Once they are cooled, remove them from the muffin liners and place them upside down on a cooling rack to help cool the bottoms of the muffins.
Turn the muffins every two minutes in the air fryer basket (optional)
Nutrition
Calories: 112kcal | Carbohydrates: 4g | Protein: 3g | Fat: 10g | Fiber: 1g | Sugar: 2g
